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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Got this recipe from a friend in Texas when we live there many years ago still use this to and it is best if you let it set overnight. Ingredients:
4 cups shredded green cabbage |
1 cup shredded red cabbage |
1/4 cup chopped red onion |
2 jalapeño peppers, seeded and finely chopped |
2 tbsp. chopped fresh cilantro |
1 can (11-oz.) mexicorn, drained |
1 cup shredded cheddar cheese |
fresh cilantro sprigs |
dressing |
3/4 cup ranch dressing |
1 tbsp. fresh lime juice |
1 tsp. ground cumin |
Directions:
1. In large bowl, mix salad ingredients.
2. In small bowl, mix dressing ingredients until well blended.
3. Pour dressing over salad, toss to coat.
4. Cover, refrigerate at least 2 hours or overnight to blend flavors.
5. Before serving, garnish with fresh cilantro sprigs.
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